17/09/2026
Monsoon special is here! 🌧️🫔
Rikwaj made the easy way, fresh arbi leaves finely chopped and mixed with masaledar besan, steamed till firm and shallow-fried for that golden crunch. Earthy, tangy and made with iron-rich arbi leaves. This is comfort food with a healthy twist!
📝 Ingredients
• 10–12 fresh arbi (colocasia) leaves, washed, dried and finely chopped
• 1.5 cups besan (gram flour)
• 2 tbsp rice flour (for extra crispness)
• 1 tbsp ginger-green chilli paste
• 1 tsp ajwain, 1 tsp haldi, 1 tsp dhania powder
• ½ tsp red chilli powder
• 1 tbsp aamchur (removes the leaf’s itchiness)
• Salt to taste, a little water to bind
• Mustard oil for shallow frying
👩🍳 Method
1. Wash the arbi leaves well, pat them completely dry and chop finely.
2. In a big bowl, add the chopped leaves, besan, rice flour, ginger-green chilli paste, ajwain, haldi, dhania powder, red chilli powder, aamchur and salt. Mix everything and sprinkle just a little water to make a thick, firm dough.
3. Shape into thick logs or spread in a greased thali.
4. Steam for 15–20 minutes until firm, cool completely and slice into 1-inch pieces.
5. Shallow-fry in hot mustard oil till golden and crisp on both sides.
6. Serve hot with green chutney or imli chutney.
💡 Tips
• Dry the leaves well before chopping, extra water makes the dough loose.
• Aamchur or lemon juice is a must, it neutralises the itch in arbi leaves.
• Cool the steamed log fully before slicing, or the pieces will break.
• For a lighter version, air-fry or bake at 180°C.
💬 Save this reel for the next rainy evening and tag me when you try it! Follow Komal Mishra for more healthy veg recipes 🌿
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